Introduction
Hey there, kitchen friend! Do you ever have those moments where you open the pantry, see a few cans of tuna, and think, “Okay, what magical thing can I whip up right now with minimal fuss?” Well, let me tell you, these Tuna Patties are the answer you’ve been dreaming of! They’re the kind of recipe that feels like a warm hug on a busy night, bringing back simple, comforting vibes without any complicated steps. Seriously, you can have these golden beauties on your plate faster than you can decide what movie to watch.
This recipe is incredibly easy, uses simple ingredients you likely already have, and tastes absolutely delicious. It’s perfect for a quick lunch, a light dinner, or even tucked into a bun for a casual burger night alternative. Get ready for a new favorite!
Why You’ll Love This Recipe
- Fast: Seriously, we’re talking under 20 minutes total!
- Easy: Mix, form, cook – couldn’t be simpler.
- Giftable: Okay, maybe not giftable raw, but cooked patties are great for sharing with a neighbor who needs a quick meal!
- Crowd-pleasing: Even picky eaters often love these, especially with their favorite dipping sauce.
Ingredients
Here’s what you’ll need to gather. Simple pantry staples and fridge essentials!
- 3 5-oz cans Tuna, drained: Make sure you drain it really well. Nobody likes watery patties! I usually press the lid down firmly to get all that liquid out.
- 2 large Eggs, whisked: Our binder, helping everything stick together nicely.
- 1/3 cup Grated parmesan cheese: Adds a lovely savory depth and a touch of saltiness.
- 1/4 cup Mayonnaise: Gives the patties moisture and that classic tuna salad richness.
- 1 tbsp Dijon mustard: A little tang to brighten things up! Don’t skip this, it makes a difference.
- 1 tbsp Fresh parsley: Adds a pop of fresh color and flavor. If you don’t have fresh, a teaspoon of dried works in a pinch, but fresh is best!
- 1 tbsp Lemon zest: Brightness, brightness, brightness! Zest only the yellow part of the peel.
- 1 tsp Garlic powder: An easy way to get that savory garlic flavor without mincing.
- 1/4 tsp Sea salt: Just enough to enhance the flavors.
- 1/4 tsp Black pepper: Freshly ground if you can!
- 2 tbsp Olive oil: For cooking our patties to golden perfection. You can use another oil like vegetable or canola too.
How to Make It
Alright, let’s get cooking! Follow these super simple steps.
- First things first, make sure your tuna is well-drained. Flake it into a medium-sized bowl.
- Add the whisked eggs, grated parmesan cheese, mayonnaise, Dijon mustard, fresh parsley, lemon zest, garlic powder, sea salt, and black pepper to the bowl with the tuna.
- Gently mix everything together. Use a fork or a spoon to combine until all the ingredients are evenly distributed. You want it to be well-mixed but not mushy.
- Now it’s time to form the patties! Scoop out portions of the mixture (I usually use about a 1/4 cup measure for uniform size) and gently shape them into patties, about 1/2 to 3/4 inch thick. They might feel a little delicate, but don’t worry, they firm up when they cook.
- Heat the olive oil in a large non-stick skillet over medium heat. Make sure the pan is hot before you add the patties.
- Carefully place the patties into the hot skillet. Don’t overcrowd the pan; cook in batches if necessary.
- Cook for 4-5 minutes per side, or until they are golden brown and heated through. The outside should be nicely crisp.
- Remove the patties from the skillet and place them on a plate lined with a paper towel to drain any excess oil, though they usually aren’t very greasy.
- Serve hot!
Substitutions & Additions
- Cheese: No Parmesan? Try grated cheddar, Monterey Jack, or even crumbled feta for a different twist.
- Mayonnaise: If you’re out or prefer not to use mayo, plain Greek yogurt can work, but the texture and richness will be slightly different.
- Herbs: Don’t have parsley? Try chopped fresh dill or chives!
- Spice: Add a pinch of cayenne pepper or a dash of hot sauce to the mix for a little heat.
- Texture: For a firmer patty (though not strictly necessary with this recipe), you could add a tablespoon or two of breadcrumbs or crushed crackers to the mix.
- Veggies: Finely minced onion, bell pepper, or celery can be added for extra flavor and crunch, just make sure they are very finely chopped so the patties hold together.
Tips for Success
- Drain Your Tuna! I know I said it before, but seriously, this is key to preventing soggy patties.
- Don’t Overmix: Mix until just combined. Overmixing can make the tuna tough.
- Medium Heat: Cook over medium heat. If the heat is too high, the outside will burn before the inside is heated through. Too low, and they won’t get that lovely golden crust.
- Handle Gently: The patties are soft before cooking. Use a thin spatula and be gentle when flipping.
- Prep Ahead: You can mix the patty mixture up to a day in advance and store it covered in the fridge. Form the patties just before cooking.
How to Store It
Cooked Tuna Patties are great for leftovers! Let them cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet for a few minutes per side to crisp them up again, or in the microwave (though they won’t be as crispy). You can also freeze cooked patties by wrapping them individually and storing them in a freezer-safe bag or container for up to 2-3 months. Thaw in the fridge overnight before reheating.
FAQs
Can I bake these instead of frying?
Yes! Place patties on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until heated through and golden.
What do you serve with Tuna Patties?
Oh, the possibilities! They are fantastic on their own with a side salad or some roasted vegetables. They are also great on a bun like a burger, or served with a dipping sauce like tartar sauce, remoulade, or even just ketchup.
Are these Tuna Patties gluten-free?
Yes, based on the ingredients provided, this recipe is naturally gluten-free!
Easy Pantry Tuna Patties
Equipment
- Medium-sized bowl
- Large non-stick skillet
Ingredients
Main Ingredients
- 3 5-oz cans Tuna drained
- 2 large Eggs whisked
- 0.33 cup Grated parmesan cheese
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Fresh parsley chopped
- 1 tbsp Lemon zest
- 1 tsp Garlic powder
- 0.25 tsp Sea salt
- 0.25 tsp Black pepper freshly ground if possible
- 2 tbsp Olive oil or other oil like vegetable or canola
Instructions
- Drain your tuna really well and flake it into a medium-sized bowl.
- Add the whisked eggs, grated parmesan cheese, mayonnaise, Dijon mustard, fresh parsley, lemon zest, garlic powder, sea salt, and black pepper to the bowl with the tuna.
- Gently mix everything together until all the ingredients are evenly distributed.
- Scoop out portions of the mixture (about a 1/4 cup measure) and gently shape them into patties, about 1/2 to 3/4 inch thick.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Carefully place the patties into the hot skillet. Don’t overcrowd the pan; cook in batches if necessary.
- Cook for 4-5 minutes per side, or until they are golden brown and heated through.
- Remove the patties from the skillet and place them on a plate lined with a paper towel to drain any excess oil.
- Serve hot!
Notes
Tips: Drain tuna well; Don’t overmix; Cook over medium heat; Handle patties gently before cooking; Mixture can be prepped a day ahead and stored in fridge.
Storage: Store cooked patties in airtight container in fridge for 3-4 days. Reheat gently in skillet or microwave. Freeze cooked patties wrapped individually for 2-3 months. Thaw overnight in fridge before reheating.
FAQs: Can be baked at 375°F (190°C) for 20-25 mins, flipping halfway. Serve with side salad, roasted vegetables, on a bun, or with dipping sauce (tartar, remoulade, ketchup). Recipe is naturally gluten-free.